Victory Spinach

[image: baked spinach]

This past weekend, I basically begged an invitation from Lydia for something, ANYTHING, to keep my mind off tomorrow’s election. She very kindly invited me over for dinner on Sunday. She and her husband were making miso-marinated flat iron steak, so she asked me to bring a side. I decided on spinach, because creamed spinach is one of the classic sides at old school steakhouses. I didn’t end up using a cream-based recipe, but this was a really pleasant surprise. Using frozen spinach made it much easier. I squished the defrosted spinach in a colander using my hands to get out all the liquid. Wrapping it all in a black kitchen towel and wringing it out would also work (my dad’s recommendation) (otherwise you’ll dye the towel green).

There’s no reason behind the recipe name. I’m just hopeful for tomorrow.

Butter a 9×9 baking dish (or use nonstick spray) and heat the oven to 375.

In a large saucepan or pot, melt 2 Tbsp butter over medium-high heat. When foaming, add spinach. Stir and cook for 2-3 minutes, or until the residual moisture from the spinach has evaporated. You can tell when this happens by when the spinach starts to stick (if you’re using not a nonstick pan) or by the sound of the sizzle—it will start to sound noticeably different.

Sprinkle the flour on top and turn the heat to low. Stir and cook for 2 minutes. Slowly (in a trickle) stir in the stock. Once added, simmer for 1 minute and stir in an additional 1 Tbsp of butter. If you think the mixture seems too thick, add up to an additional 1/3 cup stock. Stir in salt and add pepper to taste (I put in like 8 grinds).

Transfer the spinach from the pan to the baking dish. Carefully mix in 1/2 cup Parmesan cheese. In the now-empty pan, melt the remaining 1 Tbsp butter. Add the panko breadcrumbs and herbs. Stir until just barely toasted. Sprinkle on top of the spinach along with the remaining 1/2 cup Parmesan cheese.

Bake at 375 until heated through and browned on top, about 30-35 minutes.